Hello, my dear OYL readers! Today I’m sharing another delicious  salad recipe. This time I use Bok Choy as a base of the salad.

But what makes this salad very special is a dressing! I use lots of fresh rosemary for this recipe, making it very fragrant and super yumm!

Bok Choy, also known as Chinese Cabbage, contains glucosinolates, a component that helps fight cancer.

Bok Choy is a great source of vitamins A, C and K. One cup of shredded raw Bok Choy  contains half of your daily requirement  for each of these nutrients. Pretty cool, hah?!

Rosemary is exceptionally  rich in B-complex, as well as Vitamin A and iron. And Rosemary is very hood for your brain!  “Since rosemary contains rosmarinic acid as well as other essential antioxidants, it helps to prevent the breakdown of an important neurotransmitter responsible for helping with brain function”.
So, lets get started!

 

Ingredients:

  • 1 head  Bok Choy
  • 1 red bell pepper
  • 1 tomato

Dressing:

  • few  fresh rosemary*** leafs
  • juice 1/2 lemon
  • 2TS Butternut squash oil* (substitute to Olive Oil/Hemp Oil or Flax Seed oil)
  • 2 cloves garlic
  • pinch of Sea Salt

Directions:

Chop Bok Choy, bell pepper and tomato. Place it in a large bowl. In a blender** or food processor place all ‘dressing’ ingredients and blend well. Pour salad dressing over the veggies. Sprinkle 1 TS of ground flax seeds (it’s optional , but I always try to add flax seeds whenever I can). Mix well. Ready!

 

* For those who lives in New York, you can find Butternut Squash Oil at “The Filling Station” in Chelase Market. It is one of my favorite places to shop for innovative oils.

**I use my super cool TRIBEST BPA-free portable blender. It’s much smaller then regular blender, so it is perfect for traveling. Aslo I like to grind my flax seeds and cacao nibs in it. And, ofcours, I use it to preper dressings for salads like today.

 

*** If you are pregnant or breast feeding, do not use rosemary.